Vegetable chilli bowl

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• Cat

  17 October 2011

  Cat rated this recipe

  

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• Ollie-Fool

  23 November 2011

  Ollie-Fool rated and commented on this recipe

  

  Great dish! Probably needed less water but this it definitely something I'd try again.

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• kezlehan

  25 November 2011

  kezlehan rated and commented on this recipe

  

  Have made this so many times and every time I love it more and more!

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• Victoria

  12 December 2011

  Victoria rated and commented on this recipe

  

  Easy enough to halve as well (for two).

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• barb

  25 January 2012

  barb commented on this recipe

  my fella wont eat anythin with out meat so i put bacon pieces into it took out the kidney beans and put baked beans in and he asked for more will have to double it next time i make it i would like to ask if it could be put in to freezer for another day

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• RhiKavok

  30 April 2012

  RhiKavok rated and commented on this recipe

  

  Really tasty. Will definitely make again but did add an onion at the beginning and 2 heaped teaspoons of chipotle paste at the end which gave it a stronger and smokier chilli flavour as i found it slightly bland without it. Served with seeded pitta and sour cream/guacamole and jalapenos. Really great the next day for lunch too.

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• kasia

  15 May 2012

  kasia rated and commented on this recipe

  

  Added red pepper and just a tiny bit of balsamic vinegar; oh, and chilli flakes instand of fresh chillies. Worked really well...

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• Princess Foodies

  24 May 2012

  Princess Foodies rated and commented on this recipe

  

  Oh how yummy! I just ate my first bowl and although I added some salt and an onion in the begining, it looked exactly how it does in the pic and tasted AMAZING! Had with a small dollop of creme fraiche and slice of olive bread. Lovely dinner!

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• katdixon2012

  08 August 2012

  katdixon2012 rated and commented on this recipe

  

  This recipe is so tasty and easy. I was surprised at how flavoursome it is. Can't go wrong!

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• Hannah

  12 February 2013

  Hannah commented on this recipe

  I doubled the ingredients and also added broccoli and frozen peas with the green beans, and then a handful of baby spinach at the end. It made lots - very freezer friendly! Didn't put in any water, and cooked it for about 10 minutes longer. Absolutely delicious. The creme fraiche is a must!

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• Sarahstead

  13 February 2013

  Sarahstead commented on this recipe

  I added tomato purée to thicken the sauce and used less water. I also added dried chilli flakes towards the end to give it a real kick. My husband loved it and had seconds!

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Ingredients

• 2 garlic cloves , crushed
• 2 red chillies , finely chopped
• olive oil
• 2 tsp ground cumin
• 250g chestnut mushrooms , quartered
• 400g tin of chopped tomatoes
• 400g tin of kidney beans
• 150g green beans , cut into lengths
• half-fat crème fraîche , to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Vegetarian

Ingredients

• 2 garlic cloves , crushed
• 2 red chillies , finely chopped
• olive oil
• 2 tsp ground cumin
• 250g chestnut mushrooms , quartered
• 400g tin of chopped tomatoes
• 400g tin of kidney beans
• 150g green beans , cut into lengths
• half-fat crème fraîche , to serve

Per serving

133 kcalories, protein 8.1g, carbohydrate 16.7g, fat 4.2 g, saturated fat 0.5g, fibre 6.6g, salt 0.86 g

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